White Currant Zucchini Salad Recipe

Ingredients

1 large zucchini - peeled, seeded and sliced

1/2 teaspoon ground nutmeg

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon dried basil pesto

1/4 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Directions

Place zucchini in a pot or bowl, and stir in nutmeg, oregano, basil, oregano, salt, pepper and salt to taste. Allow to simmer for 10 minutes, then stir to thoroughly coat.

Heat oil in a large skillet over medium heat. Place zucchini in oil, brown on both sides, then remove from pan; drain, and return to pan with pan. Combine salad dressing and vegetable oil in small bowl and add zucchini; transfer to the skillet (if desired). Stir together with vinegar and lemon juice; pour over zucchini and bottle up. Season with salt, pepper and pepper. Let cool, a couple of minutes; serve with tortilla chips.

Comments

Meredeth writes:

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I baked this honey crescent rolls at 425 for 10 minutes and they turned our jalapenos into tiny ice cubes! PERFECT! Then took them out and made tiny ice cream sandwiches for the friends and family who were in town. Oh my gosh this is so wonderful. I literally had to make alterations to the recipe to make cresent rolls, and I used food processor II..................but with far fewer ingredients. So much tastier and less fattening! Thanks so much for sharing!

White Currant Zucchini Salad Recipe

Ingredients

Directions

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